Vegan Tiffin

Enjoy this plant based recipe with coffee or tea and the kiddies love it too.

Ingredients

2.5 Cups Dates

2 Tbsp. Peanut Butter

30g Cacao Powder

1 Box of Nairns Gingernut Oat Biscuits

80g Roasted Hazelnuts

Make from Scratch

In a food processor add dates, peanut butter and cacao powder. Blitz until a paste is formed. Pop into a big mixing bowl.

Add gingernut oat biscuits and roasted hazelnuts to food processor and blitz until they resemble medium size chunks. Add to mixing bowl.

Mix together and pour tiffin mixture onto a line baking tray. Level it out and pop in freezer for 3-4 hours before cutting into bite size squares.

Bite Size Blondies

blondiesRecently, I was researching almond flour recipes and came across a recipe for Blondies. A Blondie is essentially a Blonde Brownie. The recipe I had found online called for ½ cup of coconut oil and 1 cup of sugar. According to myfitnesspal.com a ½ cup coconut = 960 calories and 1 cup of sugar = 720 calories. I challenged myself to re-create the recipe omitting the above and decreasing the overall calorie content whilst keeping the delicious gooey Blondie consistency and texture. Baking with almond flour creates a dense, moreish Blondie, as you can see from the image. Allow them to cool before cutting into bite size pieces, this allows the mixture to set and easier to cut.

The Blondie recipe I re-created used fruit puree as an alternative to coconut oil and natvia stevia as an alternative to sugar. This reduced calories per serving from 205 to 128, however, this is not a reason to over indulge. Moderation is key however; it can be hard to exercise this mindset when presented with these tasty creations. Below is the nutritional breakdown from myfitnesspal.com:

calorie-content

Bite Size Blondies

(Bite size – 20 pieces)

2 cups Almond Flour

6 tsp. Natvia Stevia

1 tsp. Baking Powder

½ tsp. Salt

100g Chocolate Chips

100g White Chocolate Chips

200g Clear Spring Apple & Mango Puree

2 Eggs (2 egg whites, one egg yolk)

Made from Scratch:

  •  Preheat the oven 170, fan oven and grease an 8” square baking tray or line with grease proof paper.
  • In a large mixing bowl add almond flour,  natvia stevia, baking powder, salt and chocolate chips and mix well.
  • In a separate bowl add eggs and fruit puree, combine well and fold into the dry mixture. Mix until combined well.
  • Pour the blondie mixture into the baking tray and level it off with a wooden spoon or fork.
  • Pop in the oven, bake for 25-30 minutes until golden brown. Allow to cool before cutting or it will crumble.

*All ingredients are available in Spinneys or your local supermarket. To read more about Natvia, click here.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch and Facebook: Make & Bake From Scratch

Seminyak’s Best Breakfast Cafes

Straight up, Seminyak cafes know good food and coffee. Going out for breakfast has moved going out for dinner into second place. There was an abundance of cafes dotted around Seminyak and each had a leisurely vibe. Once you had one meal finished, the research was underway as to where to eat the next meal. Although, to be honest I was stalking all these cafes on Instagram before I travelled.

Below is a collection of images from my four favourite cafes in Seminyak, check them out on instagram by clicking on the cafe names.

Cafe Organic, Bali

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The Spicy Coconut 

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Shelter Cafe, Bali

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Revolver Espresso Boutique Coffee House

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Have you been to Seminyak? Where was your favourite place to eat and drink coffee?

Weekend Essentials: Banana Loaf

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People who love to eat are always the best people. – Julia Child”

After a gruelling Ultimate Circuit class in Haddins on a Friday morning or any work out in any country this little number can be celebrated. Enjoy a slice or three and kick back in a leisurely fashion.

The recipe is similar to the Porridge Bread recipe I posted a few weeks ago. It is simple to make and even simpler to eat!

Make From Scratch

10-12 slices (depending how you slice)

  • 4 large Ripe Bananas (3 to sweeten, 1 to decorate)
  • 360 grams Oats
  • 1/4 cup Buckwheat Flour ( if you don’t have it handy, you can omit)
  • 1 large tub 0% fat Greek Yogurt – I went for Glenisk
  • 1/3 Stevia ( I picked up Canderel brand in Spinneys)
  • 1 1/2 tsp. Cinnamon
  • 1/2 tsp. All Spice
  • 1 tsp. Bicarbonate of Soda
  • 1 tsp. Baking Powder
  • 2 tbsp. Shredded Coconut
  • 100% Unsweetened Hersey Cacao (purchase in Spinneys)
  • I added a mix of sunflower, pumpkin seeds to the mix for texture, you could try dried fruits like raisins or cherries.

Bake From Scratch 

  1. Preheat oven 170 degrees (fan oven), 1 hrs baking time for a nice crust.
  2. Mash three bananas.
  3. Pop yogurt in a mixing bowl add bicarb and baking soda. Allow it to fizz for a few minutes. Add the mashed banana and blend together.
  4. For the oats I added 50% to the food processor, blitzed until it resembled a flour consistency. If this is too much hassle, then you can just add all the oats to a large mixing bowl.
  5. Pop oat flour and oats in large mixing bowl – add buckwheat flour, stevia, cinnamon, all spice, shredded coconut, nut and seed mix. Mix until combined.
  6. Add the yogurt and banana mixture to the dry mixture and give it a good stir. If mixture has a dry appearance add 1-2 tbsp. liquid (I used almond milk).
  7. Pour the bread mix into a greased loaf tin. Get the fourth banana and cut in half. Press into the top of the bread. I grated 100% unsweetened cacao on top.
  8. Allow to cool before slicing and slather on the kerrygold butter like me or your favourite toppings.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch and Facebook: Make & Bake From Scratch

 

Feast

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By combining Flapjacked protein pancake baking mix, Buff Bake white chocolate peanut butter, Sweet Spreads peanut butter powder, glenisk greek yogurt, berries, Walden Farms chocolate sauce and toasted almonds, I crafted the perfect friday morning feast after a gruelling Ultimate Circuit class in Haddins, Abu Dhabi.

All ingredients are available from my trusty source Sporter.com. I have been using Flapjacked protein pancake baking mix for a while and they are delicious. Nice consistency and fluffy texture. My favourite is the buttermilk baking mix. You simply add water to the mix and leave it to thicken for three minutes. For Irish followers Bodyfirst Nutrition sell Flapjacked protein pancake baking mix online.

Make from Scratch

  • Flapjacked Protein Pancake Baking Mix – follow instructions on the packet;
  • Buff Bake White Chocolate Peanut Butter;
  • Sweet Spreads Peanut Butter Powder;
  • Berries (Strawberries, Blueberries, Blackberries);
  • Walden Farms Chocolate Sauce;
  • Glenisk Greek Yogurt;
  • Toasted Almonds.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch and Facebook: Make & Bake From Scratch

Eat the rainbow, don’t chase it x